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Simple plum cake on shortcrust pastry with crumble topping

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Ingredients for 1 servings:

  • 400 g flour
  • 200 g butter, cold
  • 100 g sugar
  • 2 eggs
  • 1 pinch of salt
  • 1 ½ kg plums
  • 50 g almonds, ground
  • 200 g flour
  • 125 g butter
  • 125 g sugar
  • 1 pinch of cinnamon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

simple, quick and without yeast, sheet cake

Shortcrust pastry: Place flour, cold butter, sugar, eggs, and salt in a bowl and gently knead together. Grease a baking sheet or line it with baking paper. Then spread the pastry on the sheet and sprinkle evenly with the almonds. Pit and halve the plums, then spread them on the pastry. Bake the cake in a preheated oven at 180°C (top/bottom heat) on the middle rack for 20 minutes. Streusel: Knead the flour, butter, sugar, and cinnamon into a crumbly mixture and spread it on the cake after 20 minutes. Then bake the cake for another 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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